the cultivation of aquatic animals and plants, esp. fish, shellfish, and seaweed, in natural or controlled marine or freshwater environments; underwater agriculture.
aq·ua·cul·ture (āk'wə-kŭl'chər, ä'kwə-) n.
In both senses also called aquafarming.
The science, art, and business of cultivating marine or freshwater food fish or shellfish, such as oysters, clams, salmon, and trout, under controlled conditions.